Vegan sour cream is fairly easy to come by these days, but I have to say that it’s often expensive, and soy based. I have Zero issues with soy, but I do find there is a flavour difference between a cashew cream and a tofu cream.
Why Make My Vegan Cashew Sour Cream?
This vegan recipe is really fast to come together, especially while using a high powered blender like the Vitamix. Having raw cashews on hand allows you to whip this recipe up whenever the need for a sour cream comes up-rather then running to the store! Even better-no pre-soaking required!
This Dairy-Free Cashew Sour Cream will keep for a few weeks in the fridge, but it won’t last that long-trust me. Especially once you start using it as a base for other recipes like my Kale Caesar Salad.
How to Make my Vegan Cashew Sour Cream:
Wanna watch instead? Check out the 2 minute YouTube video here:
A high powered blender is needed for this one guys. I used my Vitamix.
1 1/4cupraw unsoaked cashews
Add all of the listed ingredients to your high powered blender and blend. Start low and gradually increase the speed to the highest function.
Continue to blend for 1 1/2 to 2 minutes.
Your mixture will be HOT when you're done. Be careful!
Pour into a pretty container and scrape the sides and bottom of your blender to get it all-don't miss a drop!
WASH YOUR BLENDER NOW. You're welcome.
IF you don’t have access to a high powered blender you could try this with purchased cashew butter from the store. The consistency would be different so I would add my nutritional yeast, citric acid, salt, and onion powder to about one cup cashew butter and then thin with water to get it right
This Sour cream is AMAZING with fresh baked potatoes!
Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!